I took the breasts off four pheasants this morning. Put the carcasses in a hot oven for 25 minutes and then put them in the slow cooker to slowly produce bone broth. Home tonight and the smell is wonderful. How I love the smells of winter.

Oh, the romance of it all ;D
I dare say your the only pheasant plucker on any curry forum.

Everybody sing

The brother-in-law brought me some wild boar, we cooked it traditional style in red wine/cognac, with blueberries and chestnuts. the next day I used some of the meat and made a very unusual but delicious vindaloo, bet noone else has tried that as a precook.

He's bringing some wild duck and pheasant next time, game curry is the future!

tried crocodile meat in a Madras that was lovely, wild boar in a Bhuna, kangaroo meat in a Jalfrezi and ostrich meat in a Dhansak get meat from here
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Quote from: fried on November 03, 2016, 08:01 AM
He's bringing some wild duck and pheasant next time, game curry is the future!

Don't know about the wild duck but more pheasant to shoot tomorrow. Inshalah
T63

My buddy is on a Goose shoot tomorrow and has promised me some of the spoils.
T63